Homemaker

Up far too early,

And down much too late.

She greets the constant pressure

To keep it all straight.

Sparkling space for living,

Meals personally prepared.

The demand is her composure

Through the wear and the tear.

The kids are all cared for

While, as always, duteous wife.

No rest is in sight now,

For this is her life.

Creamy Pea Soup

• 3 tbsps. unsalted butter
• 1 tbsp. all-purpose flour
• 2 peeled & diced potatoes
• 4 cups veg. broth
• 1 (16 oz.) bag frozen peas, heated and drained
• ½ cup heavy cream
• 3 tbsps. chopped fresh parsley
• 2 tbsps. chopped fresh dill
• Salt & pepper, to taste

Sauté onion in butter until translucent. Add flour, and cook for 3 min. more. Add potatoes and broth, and simmer until potatoes are tender. Add peas, and cook for another couple of min. Puree soup in a blender, dividing into batches if needed. Return to soup pot, and stir in remaining ingredients. Heat through.

Tomato & Corn Soup

• 1 (10 oz.) can diced tomatoes
• 1 (15 oz.) can creamed corn
• 1 cup milk
• 1 finely chopped onion
• 3 cloves minced garlic
• 2 tbsps. olive oil
• Salt & pepper, to taste

Sauté onion and garlic in oil until the onion is translucent. Add remaining ingredients. Heat through.

Eggnog Pancakes

• 2 eggs
• 2 cups all-purpose flour
• 1 tbsp. baking powder
• ½ tsp. salt
• ¼ tsp. nutmeg
• 2 cups eggnog
• ¼ cup veg. or canola oil
• Maple syrup, for serving

Heat and grease griddle. Combine all but the last ingredient, and pour batter into desired sized pancakes. Flip when bubbly, until each side is golden. Serve w/ syrup.

Rumchata Mudslide

• 1 part Rumchata
• 1 part Kahlua

Shake together w/ ice.

Maple Candied “Bacon”

• 1 pkg. veg. bacon
• 2 tbsps. maple syrup
• ¼ cup brown sugar
• 2 tsp. Dijon mustard
• ½ tsp. salt
• ¼ tsp. cayenne pepper

Preheat oven to 350º. Mix together all but the first ingredient. Toss in the “bacon” until well-covered. Place the “bacon” on a nonstick foil-lined baking sheet, and bake for about 30 min. until crisp but not dark.

Captain Crunch Granola

• 1 egg white, beaten
• 3 cups old-fashioned oats
• 1 ½ cups chopped nuts
• 1 ½ cups shredded coconut
• ½ cup agave nectar
• ¼ cup olive oil or melted coconut oil
• ¼ cup sesame seeds
• 2 tbsps. brown sugar
• ½ tsp. salt
• ½ tsp. cinnamon
• 2 cups dried cherries or cranberries

Preheat oven to 300º. Combine all ingredients but the last, and spread in a rimmed baking sheet. Bake, stirring every 10 min., for about 40-45 min. (until golden and dry). Stir in last ingredient, and spread onto waxed paper to cool.

Spanish Quinoa

• 1 cup quinoa, rinsed well
• 1 finely chopped onion
• 1 clove minced garlic
• 4 tbsps. canola oil
• 1 (8 oz.) can tomato sauce
• 2 cups veg. broth
• ½ tsp. onion powder
• ¼ tsp. garlic powder

Fry the onion and garlic in oil for a few minutes until softened. Stir in remaining ingredients; cover; and simmer. Stir a few times within the 1^st 5 min., and then leave it alone. Cook for a total of 20 min., or until the liquid is mostly absorbed. Let sit 5-10 min. before fluffing w/ a fork to serve.

Cinnamon Choc. Chip Oatmeal Smoothie

• 1 frozen banana
• 2 cups milk
• ½ cup rolled oats
• ¼ cup semi-sweet choc. chips
• 2 tbsps. brown sugar
• 1 tsp. ground cinnamon
• 1 tbsp. vanilla protein powder
• 1 tsp. chia seeds
• 1 tsp. vanilla extract

Blend all ingredients in a blender until smooth.

Rice Pudding

• 2/3 cup instant white rice
• 2 ¾ cups milk
• 1/3 cup sugar
• 1 tbsp. butter
• ½ tsp. salt
• ½ tsp. vanilla
• ¼ tsp. nutmeg
• Cinnamon, to taste
• ½ cup raisins

Preheat oven to 350º. Combine all ingredients, and place in a greased 1 qt. baking dish. Bake for 1 hr., stirring after 15 min. and again when pudding is done (Pudding will thicken as it stands).